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Friday, 10 December 2010

CHRISTMAS SCOTCH QUAIL EGGS

I'm not so much a fan of Christmas cake nor Christmas pudding but throw in some sausages and I'm in. I took inspiration from these Christmas desserts to make festive Scotch eggs.

A Scotch egg is a hard boiled chicken egg surrounded by sausage meat, coated with breadcrumbs and fried. Although eaten all year round, they are also served as Christmas snacks or appetisers.

To make a change to the usual Scotch egg, I used all the season's ingredients for this festive version: dried cranberries, chestnuts, cinnamon and brandy. All of these added an extra special twist that elevated the Scotch egg to a fancy hors d'oeuvre. I used quail eggs for this recipe to make them a perfect bite size. Serve with your favourite tipple to get the holiday mood in full swing.

Put the quail eggs in a small saucepan and add water to cover. Bring the water to a boil. Take off the heat as soon as it boils and leave for one minute. Pour off the water and fill the pan with cold water and some ice cubes. Set aside.

Peel the now cooled eggs by rolling between your palms and peeling off the cracked shell. Dredge in corn flour. Scoop a rounded spoonful of sausage mixture on a square of cling film. Flatten into a thin round patty and put an egg in the middle. ﻿Gather the corners of the cling film

together, drawing the sausage mix with it to encase the egg.

﻿﻿Unwrap, dredge in corn flour, dip in beaten egg and coat in breadcrumbs. Fry until golden in colour, about six minutes. Serve.

You can also bake then if you don't have a deep fryer! 350 for about 30 minutes. it also helps makes sure that the sausage is all cooked. If you have a deep fryer, drop the baked eggs in for a minute to super crisp up the coating. Heaven!

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